| Citation | Chang, S.-H., P.F. Huang, C.-Y. Shiau and T.-S. Chen, 2000. The effect of smoking processing on chemical composition and sensory evaluation of European eel meat. J. Taiwan Fish. Res. 8(1&2):85-94. |
| DOI | http://dx.doi.org/ |
| Paper URL | |
| Address | Department of Marine Food Technology, taiwan Fisheries Research Institute, 199 Hou-lh Rd., Keeling 2002, Taiwan |
| Ref. No. | 46781 |
| Language | Chinese |
| Usage | not used yet |
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